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    Home > Cakes, Desserts & Treats

    Blueberry Crumble Pie

    Published: Oct 5, 2023 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Can’t decide between a fruit pie or a fruit crumble? Why not go with both! This dessert has a pastry base and a buttery crumble topping. It’s packed full of lovely juicy blueberries. I love it topped with ice cream, thick double cream or homemade custard.

    A slice of blueberry crumble pie on a white plate, topped with a scoop of vanilla ice cream.
There is a dessert fork on the plate and the plate is on a white background.
There are fresh blueberries scattered around the plate.
The rest of the pie is in the background in a white pie dish.
    Jump to:
    • 📋 Ingredients
    • 📺 Watch how to make it
    • 🍽️ What to serve it with
    • 🥧 More delicious dessert recipes
    • Blueberry Crumble Pie Recipe
    • 💬 Reviews

    Is there anything quite so beautiful as the vibrant colour of juicy blueberry pie filling?

    Yes, you can buy it in the shops in tins (although not many places sell it in the UK), but homemade is so simple. You don't even need to pre-cook the blueberry filling, it all cooks down to a sweet, rich, juicy filling while the pie is baking.

    📋 Ingredients

    For the blueberry pie filling:

    Labelled ingredients for homemade blueberry pie filling.

    For the base and topping:

    Labelled ingredients for a blueberry crumble pie on a wooden board.

    📺 Watch how to make it

    Full recipe with detailed steps in the recipe card at the end of this post.

    👩‍🍳PRO TIP If you want the filling to firm up, leave the pie to cool completely (about 3-4 hours). If serving it warm expect it to be juicier 😍

    Look at that gorgeous golden brown topping. Perfectly sweet and buttery!

    Overhead image of a blueberry crumble pie in a white pie dish with a slice removed and a further slice made, but left in the dish.
The dish is on a white background and a slice of pie is on a white plate at the top of the frame.
There is a stoneware cup filled with blueberries and blueberries scattered round at the top of the frame.
There is a silver cake slice at the bottom of the frame and a light grey napkin on the left of the pie.

    🍽️ What to serve it with

    A square image of a blue jug filled with custard, sat on a blue plate with a spoon next to it. On a wooden table with a white tea towel on the side
    • Store-bought or homemade custard
    • Ice cream
    • Double (heavy) cream

    Yes, the blueberry filling did immediately drip off the plate as soon as I stuck my fork in. Flat plates!! Great for food photography, terrible for fruit pie!

    Close up of a slice blueberry crumble pie on a white plate, topped with a scoop of vanilla ice cream.
The plate is on a white background.
There are fresh blueberries scattered around the plate.
The rest of the pie is in the background in a white pie dish.

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    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Overhead picture of a blueberry crumble pie with a piece taken out.

    Blueberry Crumble Pie Recipe

    By: Nicky Corbishley
    Can’t decide between a fruit pie or a fruit crumble? Why not go with both! This blueberry crumble pie has a pastry base and a buttery crumble topping.
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Cooling Time 20 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Course Dessert, pudding
    Cuisine British
    Servings 8
    Calories 482 kcal

    Ingredients
     

    • 320 g (11.2 oz) roll of shortcrust pastry
    • 180 g (1 ½ cups) plain (all-purpose) flour
    • 1 tsp baking powder
    • 115 g (4 oz) cold butter - cut into small cubes
    • 60 g (¼ cup) white sugar
    • 60 g (¼ cup) light brown sugar
    • ½ tsp salt
    • 1 small egg - beaten
    • 1 tsp vanilla extract

    Berry filling:

    • 600 g (approx. 4 cups) fresh blueberries
    • 120 g (½ cup) white sugar
    • 2 tsp lemon juice
    • 1 tbsp cornflour - (cornstarch for USA)
    • 2 tbsp plain (all-purpose) flour

    INSTRUCTIONS
     

    • Preheat your oven to 200C/400F (fan).
    • Unroll the shortcrust pastry and use it to line a round, 22cm diameter, pie dish.
      320 g (11.2 oz) roll of shortcrust pastry
    • Trim the edges and use a fork to pierce several holes into the pastry in the base of the dish.
    • Place a large piece of baking parchment in the dish and fill with baking beans.
    • Place the dish in the oven for 20 minutes, to blind bake the pastry.
    • Turn off the oven, remove the pie dish from the oven. Allow to cool a little, then remove the baking beans and parchment and leave to cool completely.
    • When the pastry is cool, preheat the oven to 190C/375F (fan).
    • Now make the crumble topping. Place the flour, baking powder, and cold butter cubes in a large bowl.
      180 g (1 ½ cups) plain (all-purpose) flour, 1 tsp baking powder, 115 g (4 oz) cold butter
    • Rub the butter into the flour using your fingertips until the mix resembles breadcrumbs. Don't worry if you have some large chunks in there - it adds to the texture.
    • Add in the white and brown sugar, the salt, egg, and vanilla extract, then give it a mix with your hands. You should have some fine crumbly bits and some big clumps.
      60 g (¼ cup) white sugar, 60 g (¼ cup) light brown sugar, ½ tsp salt, 1 small egg, 1 tsp vanilla extract
    • Now make the blueberry mixture. In a medium-sized bowl, mix together the blueberries, sugar, lemon juice, cornflour, and flour.
      600 g (approx. 4 cups) fresh blueberries, 120 g (½ cup) white sugar, 2 tsp lemon juice, 1 tbsp cornflour, 2 tbsp plain (all-purpose) flour
    • Spoon the blueberry mixture into the pastry-lined pie dish.
    • Sprinkle the crumble mixture over the top of the blueberries.
    • Place in the oven to cook for 45 minutes. You may need to cover the dish with foil after the first 25 minutes, to prevent the topping from browning too much.
    • Remove from the oven and leave to cool. The pie needs to cool at room temperature for 3-4 hours to allow the blueberry mixture to thicken. If you prefer to serve it warm, you can just leave it to cool for 30 minutes, but the filling will be a lot more juicy.

    Video

    ✎ Notes

    Swaps
    Swap out blueberries for a mixture of apple and blackberry or fresh cherries. If you want to make this recipe even simpler, you can fill with tinned fruit pie filling instead of the blueberry mixture.
    Reheating
    Leftover pie can be covered and refrigerated for 2-3 days.
    Reheat in the oven at 180C/350F fan, covered with foil, until hot. This usually takes about 20-25 minutes if i'm reheating approx half a pie.
    Nutritional information is approximate, per serving, based on this recipe serving 8 people.

    Nutrition

    Calories: 482kcalCarbohydrates: 81gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 51mgSodium: 443mgPotassium: 186mgFiber: 3gSugar: 37gVitamin A: 430IUVitamin C: 8mgCalcium: 47mgIron: 2mg
    Keywords blueberries, crumble, fruit pie
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Pam says

      November 20, 2023 at 10:16 pm

      I also am going to make this pie as it looks delicious. Have a question: can I use a store-bought ready to bake pie crust? I don't think we have Shortcrust here in the U.S.
      Thank you

      Reply
    2. sharon buttress says

      November 20, 2023 at 4:23 pm

      Hi! I'd like to make the blueberry crumble pie this weekend.
      I noticed the crumble topping has an egg in it. My daughter has an egg allergy though.

      Can I make it without using egg, or is it essential?

      Reply
      • Nicky Corbishley says

        November 20, 2023 at 4:41 pm

        Hi, yes, you can make it without the egg. The egg helps to give the topping a more cakey texture. Without it, it will be more crumbly, but it should still be fine. I would probably add an extra tablespoon of butter, just to ensure the crumble isn't dry.

        Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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